2 (2 1/2 to 3 lbs.) fryers, cut in serving pieces
1/4 c. butter
2 lg. onions, chopped
1/2 tsp. paprika
1 tsp. lemon juice
1/2 c. chicken stock
1 c. sour cream
1 tbsp. flour
Salt and pepper

Melt butter and saute chopped onions until transparent. Add paprika and lemon juice, also seasoned (seasoned to your taste) chicken pieces. Add chicken stock, cover and cook 35 minutes or until tender. Stir occasionally to prevent over browning. Mix flour with sour cream and blend with chicken.

DUMPLINGS:

1/2 c. water
1/4 c. butter
1/8 tsp. salt
1/2 c. unsifted flour
2 eggs

Bring water, salt and butter to a boil; add flour all at once. Remove from heat and stir until mixture is very stiff and cleans sides of pan. Stir in eggs until shiny and smooth. Drop by teaspoonfuls into salted (1 tablespoon to 1 quart water) boiling water. Cook 8 minutes. Remove with slotted spoon and serve with melted butter.